A pastry perfect for making tarts or tartlets to fill with fresh
summer fruits and cream, or for making short vanilla biscuits. Easy
to make with the Dualit Hand
Mixer using the dough hooks attachment.

Shopping List

200g/ 7 oz unsalted butter cubes

100g/ 3½ oz caster sugar

2 tbsp beaten egg

½ tsp vanilla or dark rum

300g/ 11 oz flour

Method

Attach the dough hooks to the Hand Mixer. The butter should be a
soft, almost melting consistency.

In a medium sized bowl, using medium to high speed, mix the
butter and sugar until creamy and you can see the trail of the
dough hooks.

Add the egg and vanilla, beating until the egg is
absorbed.

Add the flour and mix on medium speed until the dough starts to
cling round the dough hooks in large chunks.

Working in the coolest conditions possible, tip the dough out
onto a counter and gather it up in your hands, squeezing it gently
to form a smooth sausage shape, with no cracks. Handle it lightly
or it may get oily.

Chill for a couple of hours in the fridge before rolling
out.

To make a tart case

Preheat oven to 160C/310F/M2-3. Line the tin with pastry and
trim off the edges neatly.

Bake the case blind: line the pastry with baking parchment or
foil (larger than the case so that it comes up the sides) and fill
with rice or baking beans.

Bake for 30 minutes

Remove rice/beans andparchment/foil and return to the oven for
a further 20 to 30 minutes at 170C/325F/M3 to dry out - keep an eye
on it as you do not want it to turn dark brown.

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including exciting new product updates, competitions, offers and
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